I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
Vegan Sour Cream is made with simple ingredients you likely already have on hand–tofu, lemon juice, garlic clove, vinegar, and salt. It’s a terrific dairy-free sour cream alternative and can be made in only about 5 minutes.
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For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make this vegan sour cream pop.
Recipe makes approximately one pint and keeps in the refrigerator about 7-10 days.
Recipes that could use some tofu sour cream
Serve on baked potatoes, tacos, Vegan Nacho Supreme, enchiladas. or even grill veggies.
What is tofu
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Protein in tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.
The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu.
The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
Is soy good for you?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
Other Great Tofu Dips and Sauces
Plant-Based Vegan Starter Kits $27
5-Minute Vegan Sour Cream
Ingredients
- 1 16 oz package firm silken tofu
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 clove garlic (or more)
- 1/4 tsp salt
Instructions
- Place all ingredients in a blender or food processer and blend until smooth.
- Keeps in air tight container in the refrigerator for up to 10 days.
Recommended Products
-
Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 3) -
Pompeian Red Wine Vinegar, 16 oz
-
Jalousie 20 Pieces Borosilicate Glass Food Storage Meal Saver Containers with vented Locking Lids - BPA Free Airtight Oven Freezer Dishwasher and Microwave Safe Airtight Reusable Food Container Set
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Nutrition Information:
Yield:
8Amount Per Serving: Calories: 36 Total Fat: 2g Sodium: 78mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 4g
Bright Young Food says
January 7, 2015 at 9:22 amThis looks great I must try it! Always looking for vegan alternatives 🙂
EatPlant-Based.com says
January 7, 2015 at 9:50 amHope you enjoy it as much as I do, Bright Young Food! Happy New Year!
Maggi says
December 3, 2015 at 7:35 amThis looks very easy to make.
How long will it keep in the fridge?
Terri says
December 3, 2015 at 8:17 amIt usually keeps around 1-1/2 weeks, depending on how fresh your tofu was. Enjoy!
Randy Stanard says
February 13, 2016 at 11:26 am8 oz by weight or volume?
EatPlant-Based.com says
February 13, 2016 at 11:34 amRandy, I just updated,to make this more clear. I now use an entire package of tofu in this recipe and it works great. I have also found that silken or firm, aseptic box or from produce section, all make a great batch of sour cream, as long as they have not been frozen before. They come out smooth and creamy every time!
EatPlant-Based.com says
April 11, 2016 at 8:42 pmEasy copy/paste/print version.
Tofu Sour Cream–
1 package tofu (I have used both firm and silken with success)
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 clove garlic
1/4 tsp. sea salt
1-2 Tbsp. water to get to the desired consistency
Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Use in recipes such as Creamy Mushroom Stroganoff, or serve on baked potatoes, tacos, or enchiladas.
Tara says
April 18, 2016 at 8:31 pmJust tried this tonight on some vegan chorizo tacos. It was great! So easy to make! I used silken tofu, which was more like a Mexican crema, so it was perfect. If I was using it in place of traditional sour cream, I might use firm tofu as it might be a bit stiffer. Although, the stuff I made might thicken up, I used it right after making it. I halved the recipe and it was more than enough for 6 tacos. Thank you!
EatPlant-Based.com says
April 18, 2016 at 9:52 pmYay! So glad you liked it, Tara. Thank you for the positive feedback!
Tony says
September 2, 2016 at 9:02 amHi Terri, et al!
I just made this, after pinning it weeks ago. Was soooo surprised! Was initially worried about viscosity, then taste, but both are perfect. I used the 14 oz organic soft tofu along with other listed ingredients + added some fresh cilantro and a whole habanero pepper. Quite a nice sour cream that is versatile and ready for almost anything!
EatPlant-Based.com says
September 2, 2016 at 9:40 amTony, I LOVE your additions! It’s great to hear this recipe was a ringer for you. Thank you for letting me know.
Kat Platt says
January 16, 2017 at 1:06 pmDo you have a vegan recipe for coffee creamer by chance?
EatPlant-Based.com says
January 16, 2017 at 1:13 pmKat, I haven’t tried this one, but it sounds pretty good. http://www.kitchentreaty.com/how-to-make-cashew-milk-coffee-creamer/
Sandra says
July 10, 2018 at 1:41 pmCan you bake with it?
EatPlant-Based.com says
July 10, 2018 at 2:47 pmI have not tried baking with it. What kind of recipe are you thinking of using for baking?
heidi says
October 14, 2018 at 10:19 pmI made this as written. except I did 2T apple cider vinegar and 1T lemon juice…. It’s wonderful. Baked potatoes are in the oven.
EatPlant-Based.com says
October 15, 2018 at 4:35 pmWe love it on baked potatoes too! Tomorrow, nachos are on the menu and this will definitely be a topper. Thanks for the great feedback!
Elaine says
December 5, 2018 at 12:44 pmCan you freeze the leftovers?
EatPlant-Based.com says
December 5, 2018 at 1:30 pmNo, this isn’t a good recipe for freezing. However, you can make just half a batch at a time and use the other half of the tofu for Chocolate Mousse. Chocolate is always a good options. 🙂
Alex says
January 29, 2019 at 10:15 pmHey hey, I’m keen to try this tonight with my Ethiopian curry, but I only have apple cider vinegar, standard white vinegar or white rice vinegar…. would any of these work?? Please helllp ❤️
EatPlant-Based.com says
January 29, 2019 at 10:32 pmCertainly! Any one of those vinegars would work just fine in this recipe. I’ve used apple cider vinegar in it before with great success. Enjoy!
Devorah says
February 7, 2019 at 5:30 pmI’ve tried a few tofu sour cream recipes and they have all be ok…but this one is GREAT! I added an extra TBSP of red wine vinegar because I wanted it a little more tangy. I also used extra firm tofu because that is all I had. It was awesome.
EatPlant-Based.com says
February 7, 2019 at 6:36 pmI love this one too! I’ve always like sour cream, and this one tastes so close to the regular version. Thanks so much for the great rating!